Instructions

Preheat the oven to 200°C, fan 180°C, gas mark 6. Cook the quinoa to pack instructions, then drain and set aside.

Set a large nonstick pan over a medium heat, mist with cooking spray, then add the onion and cook for 6-8 minutes until soft. Add the garlic clove and cook for another 1 minute, then add in the courgette and kale. Cook for a further 5 minutes, stirring occasionally.

Put the quinoa and veg in a large bowl, then add the beetroot, walnuts and red wine vinegar and stir to combine. Transfer to a baking dish and scatter over the cheese. Bake for 15-20 minutes until golden, then serve

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